7 August 2013

When August arrives it seems that summer begins to wind down. Not that there are not many gorgeous summer days to come but I find myself dreaming of early fall, cooler days, and the fall fair in late August just before the kids head back to school. It is inevitable when the temperature in Celcius has been in the high 30's for several weeks. It is natural to dream of corn on the cob, pogo sticks and cotton candy... some of my favourite fall fair food as a child.

Today you have healthier choices when attending your local fairs. Salads, grilled meats, lettuce wraps. Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side. Thank you for joining us once again for this monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This month our supper club theme is 'Come to the Fall Fair' chosen by yours truly. These are just the types of foods I would love to see at our local agricultural fairs beginning at the end of the month.Lets see what our group has brought along...

For the piece de resistance I brought along a LobsterRoll with Shaved Fennel and Citrus . In truth this was the best lobster roll I have personally ever tried. Jerry spent a few weeks on Cape Cod and he must try this and compare it to the lobster rolls he had on the East Coast.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

To Cook Lobster Tails:

Bring 6 to 8 cups of salted water to boil in a large pan for approximately 4 lobster tails. Be generous with the salt, but don't add more than 1 tablespoon.

Leave the lobster in its shell. It's customary to leave the shell on the lobster if you're boiling it. The shell will help impart flavor and make sure the meat of the tail doesn't fall apart while cooking.

Drop the tail(s) in the boiling water and reduce to a simmer.

Cook for about 1 minute per ounce of tail meat. For example, 10 oz. of tail meat needs to cook for 10 minutes. If you are cooking with 4 tails that each weigh 10 oz., don't cook the tails for 40 minutes; cook for 10 minutes!

If you are cooking a lot of tails (4+), add a minute or two on top of the original cooking time.

Once the lobster is cooked, crack the shell open with kitchen shears to make it easier to eat (optional). You can also do this with a knife, but be careful not to break apart the lobster meat as you cut through the shell.

Serves 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.